Method

1. 01. To make the sauce heat the oil in a large, deep pan and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes
2. 02. Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala, stir and cook for about a minute
3. 03. Add the chopped tomatoes with 100ml water and a pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until becomes nice and thick (15-20 mins) then remove from the heat
4. 04. Bring a pan of salted water to the boil, gently lower the eggs into the water and boil for 5mins 30seconds, then drain water and plunge into ice water. Gently peel the soft-boiled eggs
5. 05. Mix the sausage meat with 5 tbsp of the bhuna sauce and a pinch of salt and pepper, then mix well
6. 06. Divide into 80g portions and gently flatten the mix in the palm of you hand before moulding and manipulating it around the egg. Repeat for the others making sure the mix is evenly coated around the egg. Pop back into the fridge to firm up a little as you get ready for the next stage
7. 07. Now set up a pané section with seasoned flour in one bowl, 2 whisked eggs in another and breadcrumbs in the next. Now coat the scotch egg evenly in flour and shake of excess, then roll in the egg mix, then finally the breadcrumbs
8. 08. You can either deep fry or shallow fry. Deep fry for 1-2 mins until golden then transfer to an oven for 6 mins at 180C or shallow fry in a few cm of oil turning it until evenly golden then transfer to an oven for 6 mins at 180C
9. 09. Put the Bhuna sauce in a bowl add the Scotch egg, cut in half to reveal the runny golden yolk for maximum presentation